Leek and Chestnut Soup
- Preparing Time: -
- Total Time: -
- Served Person:
- 1 1/4 cup heavy cream
- 3 tbsp. butter
- 1 cup beer
- 2 large egg yolks
- beef broth
- 1/2 lb. fresh chestnuts
- 1 lb. leeks, sliced
- 1 lb. potatoes, peeled and sliced
- bread slices
Preparation Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking. Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread. From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.
Preparation Clean and peel the chestnuts. Melt the butter in a pot and sauté the chestnuts, leeks, and potatoes. Pour in the beer, let it evaporate, add broth to cover by 1 inch, and continue cooking. Pass the mixture through a food mill, reheat, and whisk in the cream and egg yolks. Heat, stirring until thickened, but do not let the mixture boil. Serve with bread. From La Cucina: The Regional Cooking of Italy by Compiled by the Italian Academy of Cuisine. Copyright © 2009 Rizzoli Publications, Inc. Published in the United States of America in 2009 by Rizzoli International Publications, Inc.
